Buddha bowl with pepper-orange topping

Buddha bowl with pepper-orange topping

Based on 32 ratings

Difficulty

Easy 👌

Preparation

25 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
8 tsp
pepper-orange mayonnaise
2
orange
200 g
Hokkaido pumpkin
2
sweet potato
4 tbsp
olive oil
100 g
quinoa
100 g
baby spinach
1
avocado
salt
pepper
MetricImperial

Utensils

baking sheet, oven, cutting board, knife, fine sieve, pot, bowl, fine grater, citrus press, whisk

How-To Videos

how-to-cook-aromatic-quinoa

How to cook aromatic quinoa

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal1097
Fat62 g
Protein16 g
Carb117 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Peel sweet potato. Dice together with Hokkaido pumpkin, then transfer onto a baking sheet. Drizzle olive oil on top and season with salt and pepper. Bake for approx. 20 min.
    • 200 g Hokkaido pumpkin
    • 2 sweet potato
    • 4 tbsp olive oil
    • salt
    • pepper
    • baking sheet
    • oven
    • cutting board
    • knife

    Preheat the oven to 200°C/400°F. Peel sweet potato. Dice together with Hokkaido pumpkin, then transfer onto a baking sheet. Drizzle olive oil on top and season with salt and pepper. Bake for approx. 20 min.

  • Step 2/4

    Rinse quinoa under clear water. Bring salted water in a pot to a boil and add quinoa. Reduce heat to medium-low and let cook for approx. 10 – 12 min., then drain quinoa afterwards.
    • 100 g quinoa
    • salt
    • fine sieve
    • pot

    Rinse quinoa under clear water. Bring salted water in a pot to a boil and add quinoa. Reduce heat to medium-low and let cook for approx. 10 – 12 min., then drain quinoa afterwards.

  • Step 3/4

    Grate peel of the orange and press out the juice. Add orange juice, orange zest and pepper-orange mayonnaise to a bowl and stir to combine.
    • 2 orange
    • 8 tsp pepper-orange mayonnaise
    • bowl
    • fine grater
    • citrus press
    • whisk

    Grate peel of the orange and press out the juice. Add orange juice, orange zest and pepper-orange mayonnaise to a bowl and stir to combine.

  • Step 4/4

    Wash and dry baby spinach. Halve, pit and slice avocado. Serve spinach, cooked quinoa, pumpkin and sweet potato, avocado, and pepper-orange topping to a serving bowl. Enjoy!
    • 100 g baby spinach
    • 1 avocado
    • cutting board
    • knife

    Wash and dry baby spinach. Halve, pit and slice avocado. Serve spinach, cooked quinoa, pumpkin and sweet potato, avocado, and pepper-orange topping to a serving bowl. Enjoy!

  • Enjoy your meal!

    Buddha bowl with pepper-orange topping

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